white polenta with leek sauce

With the arrival of autumn, white polenta with leek sauce reveals itself as a perfect dish to warm up family evenings. This Ligurian specialty, made with white flour and potatoes, stands out for its creamy texture and delicate flavor, which pairs beautifully with the sautéed leek sauce. The cooking technique, which involves using a pot, allows for a smooth and homogeneous polenta, while the addition of milk further enriches the dish, giving it a hint of sweetness. This first course is ideal for a Sunday lunch or a dinner among friends, accompanied by a good Ligurian white wine that enhances the freshness of the ingredients. The leeks, seasonal vegetables, add depth of flavor to the sauce, making every forkful an enveloping experience. Preparing white polenta with leek sauce means bringing to the table a piece of Ligurian culinary tradition, perfect for celebrating the authentic flavors of the land.

In a pot, add water, a little milk, salt, and the peeled potatoes which, while cooking, should break down; while stirring, mix in flour to form a dough similar to polenta. For the sauce: in a pan, heat two tablespoons of oil, a small piece of butter, and the leeks sliced thinly, and sauté them over low heat, stirring often to prevent burning. Season with salt to taste and, during cooking, moisten with a glass of milk and, if they dry out too much, with a little warm water or broth.